It’s a perfectly soothing, aromatic meal. I made this for a Sunday night supper and it was really lovely served with toast. I did not soak my lentils as the red ones are tiny and cook very quickly but remember to start with COLD water not hot as the lentils cook through better.

1/2 butternut pumpkin peeled, seeded and chopped (I used two large carrots as I had no pumpkin)

5 cups stock or broth (if using plain water instead, season the soup with 1 tsp. sea salt)

sprinkle with chopped coriander when serving

¼ cup coconut cream or milk at the end

squeeze of lime juice to serve

Directions

In a large pot, heat the oil or ghee and stir in onion, garlic and ginger. Let cook over medium-high till softened and just light browned.

Add spices and bay leaf, stirring in. Add lentils, pumpkin and stock and stir over high heat until boiling. Spoon off any froth that rises to the surface. Lower heat to medium-low, cover, and simmer for 25 minutes.

When squash is soft and lentils are fully cooked (about 20-25 minutes), remove bay leaf and purée the soup till silky smooth, or leave as-is. Serve into soup bowls. Top with fresh chopped coriander or stir in fresh baby spinach leaves and a squeeze of lime.

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